Chicken Pepper Pasta

Name: Chicken Pepper Pasta
Ingredients: 3 (about 1 lb.) skinless boneless chicken breast halves, cut into 3 x 1/2-inch strips; 6 Tbsp. margarine; 1 medium onion; 1 medium red pepper, cut into strips; 1 medium yellow pepper, cut into strips; 1 tsp. minced garlic; 1 Tbsp. finely chopped fresh tarragon or 1 tsp. dry; 3/4 tsp. salt; 1/4 tsp. pepper; 1 (7 oz.) pkg. vermicelli, uncooked; 3/4 c. half and half; 1 c. shredded Mozzarella cheese; 1/2 c. Parmesan cheese

13 ingredients

12 steps

Ingredients

3 (about 1 lb.) skinless boneless chicken breast halves, cut into 3 x 1/2-inch strips
6 Tbsp. margarine
1 medium onion
1 medium red pepper, cut into strips
1 medium yellow pepper, cut into strips
1 tsp. minced garlic
1 Tbsp. finely chopped fresh tarragon or 1 tsp. dry
3/4 tsp. salt
1/4 tsp. pepper
1 (7 oz.) pkg. vermicelli, uncooked
3/4 c. half and half
1 c. shredded Mozzarella cheese
1/2 c. Parmesan cheese

Directions

1

In 12-inch skillet melt margarine.
2

Stir in onion, peppers and garlic.
3

Cook over medium-high heat until peppers are crispy-tender (2 to 3 minutes).
4

Remove vegetables from skillet with slotted spoon and set aside.
5

Reserve juices in pan.
6

Add chicken, tarragon, salt and pepper.
7

Continue cooking, stirring occasionally until chicken is lightly browned and fork-tender (7 to 9 minutes). Prepare vermicelli as directed, drain.
8

Add vegetables, half and half, Mozzarella and Parmesan cheeses.
9

Reduce heat, cook until cheese melts (3 to 5 minutes).
10

Add vermicelli.
11

Toss gently to coat.
12

Serves 4 to 6.